Shepherd's Pie

A comforting dish made with tender meat, velvety mashed potatoes, and a medley of vegetables, topped with a golden crust.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Main Course

Cuisine: British

Calories: 400

For the Filling

1 lb Ground Lamb or Beef Choose lamb for traditional shepherd's pie, or beef for cottage pie.
1 medium Onion Finely chopped.
2 medium Carrots Diced small.
2 stalks Celery Fresh.
2 cloves Garlic Minced.
1 cup Peas Frozen.
2 tbsp Tomato Paste
1 cup Beef or Vegetable Broth Low-sodium recommended.
1 tbsp Worcestershire Sauce

For the Mashed Potatoes

2 lb Potatoes (Yukon Gold or Russet) Yukon Golds for creaminess, Russets for fluffiness.
4 tbsp Butter Unsalted recommended.
1/2 cup Heavy Cream or Milk Substitute with broth for a lighter option.
to taste Salt and Pepper

Preparation

Preheat your oven to 400°F (200°C).
Cook the meat in a skillet over medium heat for about 5-7 minutes until browned.
Add diced onions, carrots, and peas to the skillet and cook for another 5 minutes.
Stir in garlic, thyme, salt, pepper, and broth; let simmer for about 10 minutes.
Boil peeled potatoes in salted water until fork-tender, about 15 minutes; drain and mash with butter and cream.
Layer the meat mixture into a baking dish.
Top with mashed potatoes, spreading evenly and creating swirls for crispy edges.
Bake in the preheated oven for 25-30 minutes until bubbling and golden brown.

Optional: Sprinkle fresh parsley on top before serving for a pop of color.